Instructor's handbook for audio-visual program The modern basics of classical cooking | Modern basics of classical cooking
1978
Abstract: An instructor's handbook accompanies a series of 15 multi-media lessons on the modern basics of classical cooking. It explains the structure, content, and uses of the instructional media program and provides an outline of each lesson. It will assist in the instructor's preparatory work, facilitating the location of the materials for the lesson and providing supplementary information. (kbc).
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书目信息
出版者
Swiss Association of Restaurateurs and Hoteliers
语言
英语
类型
Monograph; Book; Text
团体作者
Schweizerischer Wirteverein.
2024-02-27
2025-07-19
MODS